- 1 carrot
- 1 beetroot
- ½ pineapple
- A thumb of ginger
- 300ml maple water
- A few ice cubes
Trim, peel and coarsely grate the carrot and beetroot. Scoop them into a blender.
Slice the leaves off the pineapple and halve it. Wrap 1 half and set aside in the fridge for another day (see our tip below on what to do with it). Take the remaining half and slice off the skin. Use the tip of your knife to scoop out any tough ‘eyes’ left behind in the pineapple. Roughly chop the pineapple, discarding any woody bits of core. Add the pineapple to the blender.
Add a few slices of ginger – use as much or as little as you prefer. You don’t have to peel the ginger, but you can if you prefer.
Add a few ice cubes and pour in 300ml maple water. Blitz till blended and smooth, then serve.
If you have a big blender, you can use all the pineapple in your smoothie although this will affect the nutritional information. Why not caramelise your leftover pineapple to make a stunning pud? Slice the skin off and cut out the eyes, then slice it into 1-2cm thick slices. Fry in a hot frying pan for a few mins each side till caramelised, then pop on warm plates. Add a few spoonfuls of butter and sugar to the pan and melt together. Swirl in a little cream and add a pinch of salt. Stir together to make a sauce and pour over the pineapple to serve.